Mariah's Low carb bread:

Lori Hayes Byrd

1C warm almond milk or water

2 tsp. raw honey

1Tbsp. yeast

2 room temp eggs

½ C oat fiber

⅔ C almond flour

1&¼ C vital wheat gluten

½ tsp. xanthan gum

1 tsp. salt

2 Tbsp. melted butter

Mix the honey and almond milk together, sprinkle the yeast on top and let proof for 10 minutes.

Mix everything together in a stand mixer for no less than 7 minutes. Until it's smooth and elasticity.

Put it in a greased bread pan and let it rise for about an hour and a half until it's risen up above the edge of the pan.

Bake at 350° for about 40 min. It should sound hollow when you tap on the top. If you take it out too soon it will sink in the middle. It brown's fast so be sure you don't take it out too soon. You will think it's getting too brown and want to take it out. Don't worry it's hard to over bake it.

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